Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks

[EN] The strategy of applying surface modifications to inert supports to improve their physicochemical, biological and functional properties can be adopted to develop novel filtering materials by modifying surfaces of widely used materials with biocompatible antimicrobial molecules. This approach would enable overcoming the limitations of conventional filtration methodologies in water treatment and the microbial stabilisation of drinks. The covalent immobilisation of naturally-occurring antimicrobial compounds on filter surfaces allows the antimicrobial effectiveness of the anchored molecule to be preserved by conferring the support material antimicrobial and antifouling properties. This review focuses on describing the naturally-occurring antimicrobials used in the food industry to either prevent growth or inhibit microorganisms, and defines the most established immobilisation methodologies by reviewing the different materials that can be used as grafting supports, and providing details of some examples of naturally-occurring antimicrobial compounds immobilised on filter aids applied to microbiologically stabilise beverages. Besides overviewing the most recent research, this work discusses the advantages, limitations and challenges of developing natural antimicrobial-coated filter aids, and it points out the innovation potential beyond current research on different supports and applications. Before such aids are applied to a real environment, more knowledge on safety and manufacturing is needed on the industrial scale. Therefore, the information in this review may be valuable to extend new emerging preservation technologies to control the food and drink microbial contamination that results in minimally processed products.The authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI 2018101599BC21) . M.R. R. acknowledges the Generalitat Valenciana for her postdoctoral fellowship (APOSTD/2019/118)Ruiz Rico, M.; Barat Baviera, JM. (2021). Natural antimicrobial-coated supports as filter aids for the microbiological stabilisation of drinks. LWT - Food Science and Technology. 147:1-12. https://doi.org/10.1016/j.lwt.2021.11163411214

Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials

[EN] Inactivation of bacterial spores is a key objective for developing novel food preservation technologies. In this work, the removal properties of filtering materials based on silica microparticles functionalized with essential oil components (EOCs) (carvacrol, eugenol, thymol, and vanillin) against Bacillus subtilis, a spore-forming bacterium, in two liquid matrices were investigated. The viability of vegetative cells and spores after treatment was also evaluated. The results exhibited marked removal effectiveness against B. subtilis vegetative cells and spores after filtration with the different silica supports coated with EOCs in either sterile water or nutrient broth, with reductions of 3.2 to 4.9 log units and 3.7 to 5.0 log units for vegetative cells and spores, respectively. The fluorescent viability images revealed the poor viability of the treated B. subtilis vegetative cells and spores due to damage to the cell envelope when coming into contact with the immobilized antimicrobials. The culture counts results revealed the great inhibitory capacity of the EOC-functionalized silica microparticles against B. subtilis vegetative cells and spores after a single filtration. Hence, the present work suggests the feasibility of using EOC-functionalized supports as filtering aids to enhance the microbial quality of liquid matrices with spore-forming microorganisms. Practical Application The developed antimicrobial-coated filters have shown remarkable removal properties against an important spore-forming bacterium in food industry. These filters may be used as a potential sterilization technique for preservation of different beverages alone or in combination with other mild-thermal or nonthermal techniques.The authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI2018-101599-B-C21). M.R.R. acknowledges the Generalitat Valenciana for her postdoctoral fellowship (APOSTD/2019/118)Ribes Llop, S.; Ruiz Rico, M.; Barat Baviera, JM. (2021). Efficient reduction in vegetative cells and spores of Bacillus subtilis by essential oil components-coated silica filtering materials. Journal of Food Science (Online). 86(6):2590-2603. https://doi.org/10.1111/1750-3841.157482590260386

Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

[EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777S162616421234Ariizumi, M., Kubo, M., Handa, A., Hayakawa, T., Matsumiya, K., & Matsumura, Y. (2017). Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Bioscience, Biotechnology, and Biochemistry, 81(4), 803-811. doi:10.1080/09168451.2017.1281725Bae, I. Y., Oh, I.-K., Lee, S., Yoo, S.-H., & Lee, H. G. (2008). Rheological characterization of levan polysaccharides from Microbacterium laevaniformans. International Journal of Biological Macromolecules, 42(1), 10-13. doi:10.1016/j.ijbiomac.2007.08.006Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International Journal of Food Microbiology, 94(3), 223-253. doi:10.1016/j.ijfoodmicro.2004.03.022De Cássia da Fonseca, V., Haminiuk, C. W. I., Izydoro, D. R., Waszczynskyj, N., de Paula Scheer, A., & Sierakowski, M.-R. (2009). Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers. International Journal of Food Science & Technology, 44(4), 777-783. doi:10.1111/j.1365-2621.2008.01897.xDe Melo, A. N. F., de Souza, E. L., da Silva Araujo, V. B., & Magnani, M. (2015). Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer’s yeast. LWT - Food Science and Technology, 62(1), 771-774. doi:10.1016/j.lwt.2014.06.050Depree, J. ., & Savage, G. . (2001). Physical and flavour stability of mayonnaise. Trends in Food Science & Technology, 12(5-6), 157-163. doi:10.1016/s0924-2244(01)00079-6Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23(6), 1473-1482. doi:10.1016/j.foodhyd.2008.08.005Espert, M., Salvador, A., & Sanz, T. (2019). Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocolloids, 95, 454-461. doi:10.1016/j.foodhyd.2019.05.004Gavahian, M., Chen, Y.-M., Mousavi Khaneghah, A., Barba, F. J., & Yang, B. B. (2018). In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability. Food Hydrocolloids, 83, 79-87. doi:10.1016/j.foodhyd.2018.04.039Guerra-Rosas, M. I., Morales-Castro, J., Ochoa-Martínez, L. A., Salvia-Trujillo, L., & Martín-Belloso, O. (2016). Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils. Food Hydrocolloids, 52, 438-446. doi:10.1016/j.foodhyd.2015.07.017Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of Food Engineering, 99(2), 115-120. doi:10.1016/j.jfoodeng.2010.02.005Izidoro, D. R., Scheer, A. P., Sierakowski, M.-R., & Haminiuk, C. W. I. (2008). Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT - Food Science and Technology, 41(6), 1018-1028. doi:10.1016/j.lwt.2007.07.009Kurt, A., Cengiz, A., & Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123. doi:10.1016/j.carbpol.2016.02.018Laneuville, S. I., Turgeon, S. L., & Paquin, P. (2013). Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment. Carbohydrate Polymers, 92(2), 2327-2336. doi:10.1016/j.carbpol.2012.11.077Ma, L., & Barbosa-Cánovas, G. V. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of Food Engineering, 25(3), 409-425. doi:10.1016/0260-8774(94)00010-7Ma, Z., & Boye, J. I. (2013). Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours. Journal of Food Research, 2(2), 167. doi:10.5539/jfr.v2n2p167Ma, Z., Boye, J. I., Fortin, J., Simpson, B. K., & Prasher, S. O. (2013). Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours. Journal of Food Engineering, 116(4), 862-872. doi:10.1016/j.jfoodeng.2013.01.024Martínez, I., Angustias Riscardo, M., & Franco, J. M. (2007). Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends. Journal of Food Engineering, 80(4), 1272-1281. doi:10.1016/j.jfoodeng.2006.09.022Palanuwech, J., & Coupland, J. N. (2003). Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 223(1-3), 251-262. doi:10.1016/s0927-7757(03)00169-9Paraskevopoulou, D., Boskou, D., & Paraskevopoulou, A. (2007). Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides. Food Chemistry, 101(3), 1197-1204. doi:10.1016/j.foodchem.2006.03.022Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2020). Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. International Journal of Biological Macromolecules, 153, 215-223. doi:10.1016/j.ijbiomac.2020.02.331Primacella, M., Wang, T., & Acevedo, N. C. (2019). Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocolloids, 96, 529-536. doi:10.1016/j.foodhyd.2019.06.008Ribes, S., Fuentes, A., Talens, P., & Barat, J. M. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT, 78, 265-272. doi:10.1016/j.lwt.2016.12.047Ribes, S., Fuentes, A., & Barat, J. M. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry, 295, 630-636. doi:10.1016/j.foodchem.2019.05.173Román, L., Reguilón, M. P., & Gómez, M. (2018). Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source. Journal of Food Engineering, 219, 93-100. doi:10.1016/j.jfoodeng.2017.09.024Santipanichwong, R., & Suphantharika, M. (2007). Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer’s yeast β-glucan as a fat replacer. Food Hydrocolloids, 21(4), 565-574. doi:10.1016/j.foodhyd.2006.07.003SMITTLE, R. B. (2000). Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review. Journal of Food Protection, 63(8), 1144-1153. doi:10.4315/0362-028x-63.8.1144Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855. doi:10.1016/j.foodhyd.2008.03.016Srinivasan, M. (2000). The effect of sodium chloride on the formation and stability of sodium caseinate emulsions. Food Hydrocolloids, 14(5), 497-507. doi:10.1016/s0268-005x(00)00030-8Valduga, A. T., Gonçalves, I. L., Magri, E., & Delalibera Finzer, J. R. (2019). Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. Food Research International, 120, 478-503. doi:10.1016/j.foodres.2018.10.091Yüceer, M., İlyasoğlu, H., & Özçelik, B. (2016). Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk. Journal of Applied Poultry Research, 25(4), 518-527. doi:10.3382/japr/pfw033Zhang, C., Quek, S. Y., Lam, G., & Easteal, A. J. (2008). The rheological behaviour of low fat soy-based salad dressing. International Journal of Food Science & Technology, 43(12), 2204-2212. doi:10.1111/j.1365-2621.2008.01852.

Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

[EN] This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, besides the control, three fibre enrichment levels were included (5%, 10% and 20% w/w). The impact on the physico-chemical and sensory properties of biscuits was characterised according to analyses of texture, thickness, area, mass increment, density, flux of solvents (water and milk), colour, taste, mouth texture, etc. Moreover, the image analysis was carried out to collect information from the interaction of a laser with two different biscuit production chain matrices: after the mixing and forming phase (doughs) and after baking (end biscuits). That information was obtained according to the image descriptors generated from the morphology of the observed laser patterns. Both studied matrices offered different, but complementary, information about isolating the variance produced by fibre enrichment for doughs, while the variance generated by heat treatment was also recorded for biscuits. The quantitative prediction of the physico-chemical and sensory properties of biscuits improved when combining both information blocks. The impact of fibre enrichment on biscuits can be modelled by this imaging technique, which could be the basis to develop new non-destructive systems for online inspections made during cookie processing to quickly and non-destructively report physico-chemical and sensory information.This study was supported by the Regional Valencian Ministry of Culture, Education and Sport for Scientific and Technological Politics by Project entitled Use of non-wheat flours, from co-products of the food industry, to produce bread, cakes and snacks (AICO/2015/107) and by the University Polytechnic of Valencia by program Ayudas para la Contratación de Doctores para el Acceso al Sistema Español de Ciencia, Tecnología e Innovación, en Estructuras de Investigación de la UPV (PAID-10-17)Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits. Food Control. 100:278-286. https://doi.org/10.1016/j.foodcont.2019.02.004S27828610

Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings

[EN] This work aimed to evaluate the in vitro effect of encapsulated oregano and clove essential oils on oil-in-water nanoemulsions against Zygosaccharomyces bailii. The antifungal efficacy of these nanoemulsions and their sensory acceptance were tested in salad dressings. Both essential oils were effective inhibitors against the target yeast, with minimal inhibitory and fungicidal concentrations of 1.75 mg/mL. In the in vitro assay done with the nanoemulsions, no yeast growth was observed for any tested essential oil concentration. In the salad dressings, all the formulations were able to reduce Z. bailii growth compared to the control, and only those samples with 1.95 mg/g of essential oil were capable of inhibiting yeast development after 4 inoculation days. The sensory acceptance of the dressing containing the nanoemulsions was similar to the control dressing in appearance, consistency and colour terms. These results evidence the antifungal activity of oregano and clove nanoemulsions against Z. bailii.Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2019). Effect of oregano (Origanum vulgare L. ssp. hirtum) and clove (Eugenia spp.) nanoemulsions on Zygosaccharomyces bailii survival in salad dressings. Food Chemistry. 295:630-636. https://doi.org/10.1016/j.foodchem.2019.05.173S63063629

Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow s, goat s and sheep s milk

[EN] Monitoring yogurt fermentation by the image analysis of diffraction patterns generated by the laser-milk interaction was explored. Cow¿s, goat¿s and sheep¿s milks were tested. Destructive physico-chemical analyses were done after capturing images during the processes to study the relationships between data blocks. Information from images was explored by applying a spectral phasor from which regions of interest were determined in each image channel. The histograms of frequencies from each region were extracted, which showed evolution according to textural modifications. Examining the image data by multivariate analyses allowed us to know that the captured variance from the diffraction patterns affected both milk type and texture changes. When regression studies were performed to model the physico-chemical parameters, satisfactory quantifications were obtained (from R2¿=¿0.82 to 0.99) for each milk type and for a hybrid model that included them all. This proved that the studied patterns had a common fraction of variance during this processing, independently of milk type.Verdú Amat, S.; Barat Baviera, JM.; Grau Meló, R. (2019). Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow s, goat s and sheep s milk. Food Chemistry. 274:46-54. https://doi.org/10.1016/j.foodchem.2018.08.091S465427

In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori

[EN] Available disinfection methods and therapies against Helicobacter pylori have multiple disadvantages, such as increased prevalence of antibiotic-resistant strains, which requires the search for novel effective antimicrobial agents against H. pylori. Among them, naturally-occurring antimicrobial compounds, like essential oil components (EOCs), have been reported as substances with anti-H. pylori potential. To avoid the disadvantages associated with using EOCs in their free form, including volatility, low water solubility and intense sensory properties, their immobilisation in inert supports has recently been developed. This study sought to evaluate the inhibitory properties of EOCs immobilised on silica microparticles against H. pylori and to elucidate the mechanism of action of the immobilised antimicrobials. After the preparation and characterisation of the antimicrobial supports, the susceptibility of H. pylori in the presence of the immobilised compounds was assessed by plate count, fluorescent viability staining and direct viable count-fluorescent in situ hybridisation analyses. The antimicrobial supports were found to inhibit H. pylori growth, and to induce morphological and metabolic alterations to the H. pylori membrane, with a minimum bactericidal concentration value between 25 and 50 mu g/ml according to the tested EOC. These findings indicate that immobilised EOCs can be used as potential antimicrobial agents for H. pylori clearance and treatment.Authors gratefully acknowledge the financial support from the Ministerio de Ciencia, Innovacion y Universidades, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI2018-101599-B-C21). M.R.R. acknowledges the Generalitat Valenciana for their Postdoctoral Fellowship (APOSTD/2019/118).Ruiz Rico, M.; Moreno Trigos, MY.; Barat Baviera, JM. (2020). In vitro antimicrobial activity of immobilised essential oil components against Helicobacter pylori. World Journal of Microbiology and Biotechnology. 36(1):1-9. https://doi.org/10.1007/s11274-019-2782-yS19361Adams BL, Bates TC, Oliver JD (2003) Survival of Helicobacter pylori in a natural freshwater environment. Appl Environ Microbiol 69:7462–7466. https://doi.org/10.1128/AEM.69.12.7462-7466.2003Ali S, Khan A, Ahmed I et al (2005) Antimicrobial activities of eugenol and cinnamaldehyde against the human gastric pathogen Helicobacter pylori. Ann Clin Microbiol Antimicrob 4:20. https://doi.org/10.1186/1476-0711-4-20Altiok D, Altiok E, Tihminlioglu F (2010) Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. J Mater Sci Mater Med 21:2227–2236. https://doi.org/10.1007/s10856-010-4065-xArdalan A, Vala MH, Sarie H et al (2017) Formulation and evaluation of food-grade antimicrobial cinnamon oil nanoemulsions for Helicobacter pylori eradication. J Bionanosci 11:435–441. https://doi.org/10.1166/jbns.2017.1463Bergonzelli GE, Donnicola D, Porta N, Corthésy-Theulaz IE (2003) Essential oils as components of a diet-based approach to management of Helicobacter infection. Antimicrob Agents Chemother 47:3240–3246. https://doi.org/10.1128/AAC.47.10.3240-3246.2003Bernardos A, Marina T, Žáček P et al (2015) Antifungal effect of essential oil components against Aspergillus niger when loaded into silica mesoporous supports. J Sci Food Agric 95:2824–2831. https://doi.org/10.1002/jsfa.7022Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94:223–253. https://doi.org/10.1016/J.IJFOODMICRO.2004.03.022Burt SA, Vlielander R, Haagsman HP, Veldhuizen EJA (2005) Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. J Food Prot 68:919–926. https://doi.org/10.4315/0362-028X-68.5.919Cappannella E, Benucci I, Lombardelli C et al (2016) Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: bench-scale fluidized-bed reactor study. Food Chem 210:49–55. https://doi.org/10.1016/J.FOODCHEM.2016.04.089Chen F, Shi Z, Neoh KG, Kang ET (2009) Antioxidant and antibacterial activities of eugenol and carvacrol-grafted chitosan nanoparticles. Biotechnol Bioeng 104:30–39. https://doi.org/10.1002/bit.22363CLSI (2018) Performance standards for antimicrobial susceptibility testing, 28th edn. CLSI, WayneEusebi LH, Zagari RM, Bazzoli F (2014) Epidemiology of Helicobacter pylori infection. Helicobacter 19:1–5. https://doi.org/10.1111/hel.12165Fuccio L, Laterza L, Zagari RM et al (2008) Treatment of Helicobacter pylori infection. BMJ 337:1454. https://doi.org/10.1136/bmj.a1454García-Ríos E, Ruiz-Rico M, Guillamón JM et al (2018) Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control 94:177–186. https://doi.org/10.1016/J.FOODCONT.2018.07.005Gutierrez J, Rodriguez G, Barry-Ryan C, Bourke P (2008) Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated with ready-to-eat vegetables: antimicrobial and sensory screening. J Food Prot 71:1846–1854. https://doi.org/10.4315/0362-028X-71.9.1846Hoffmann F, Cornelius M, Morell J, Fröba M (2006) Silica-based mesoporous organic–inorganic hybrid materials. Angew Chem Int Ed 45:3216–3251. https://doi.org/10.1002/anie.200503075Hyldgaard M, Mygind T, Meyer RL (2012) Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Front Microbiol 3:1–24. https://doi.org/10.3389/fmicb.2012.00012Kahraman MV, Bayramoğlu G, Kayaman-Apohan N, Güngör A (2007) α-Amylase immobilization on functionalized glass beads by covalent attachment. Food Chem 104:1385–1392. https://doi.org/10.1016/J.FOODCHEM.2007.01.054Li L, Wang H (2013) Enzyme-coated mesoporous silica nanoparticles as efficient antibacterial agents in vivo. Adv Healthc Mater 2:1351–1360. https://doi.org/10.1002/adhm.201300051Lv F, Liang H, Yuan Q, Li C (2011) In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Res Int 44:3057–3064. https://doi.org/10.1016/J.FOODRES.2011.07.030Moreno Y, Ferrús MA, Alonso JL et al (2003) Use of fluorescent in situ hybridization to evidence the presence of Helicobacter pylori in water. Water Res 37:2251–2256. https://doi.org/10.1016/S0043-1354(02)00624-3Moreno Y, Piqueres P, Alonso JL et al (2007) Survival and viability of Helicobacter pylori after inoculation into chlorinated drinking water. https://doi.org/10.1016/j.watres.2007.05.020Nazzaro F, Fratianni F, De Martino L et al (2013) Effect of essential oils on pathogenic bacteria. Pharmaceuticals 6:1451–1474. https://doi.org/10.3390/ph6121451Nilsson H-O, Blom J, Abu-Al-Soud W et al (2002) Effect of cold starvation, acid stress, and nutrients on metabolic activity of Helicobacter pylori. Appl Environ Microbiol 68:11–19. https://doi.org/10.1128/AEM.68.1.11-19.2002Peng H, Xiong H, Li J et al (2010) Vanillin cross-linked chitosan microspheres for controlled release of resveratrol. Food Chem 121:23–28. https://doi.org/10.1016/J.FOODCHEM.2009.11.085Piqueres P, Moreno Y, Alonso JL, Ferrús MA (2006) A combination of direct viable count and fluorescent in situ hybridization for estimating Helicobacter pylori cell viability. Res Microbiol 157:345–349. https://doi.org/10.1016/j.resmic.2005.09.003Ribes S, Ruiz-Rico M, Pérez-Esteve É et al (2017) Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: application in strawberry jam. Food Control. https://doi.org/10.1016/j.foodcont.2017.06.006Ruiz-Rico M, Pérez-Esteve É, Bernardos A et al (2017) Enhanced antimicrobial activity of essential oil components immobilized on silica particles. Food Chem. https://doi.org/10.1016/j.foodchem.2017.04.118Ruiz-Rico M, Pérez-Esteve É, de la Torre C et al (2018) Improving the antimicrobial power of low-effective antimicrobial molecules through nanotechnology. J Food Sci. https://doi.org/10.1111/1750-3841.14211Santiago P, Moreno Y, Ferrús MA (2015) Identification of viable Helicobacter pylori in drinking water supplies by cultural and molecular techniques. Helicobacter 20:252–259. https://doi.org/10.1111/hel.12205Takeuchi H, Trang VT, Morimoto N et al (2014) Natural products and food components with anti-Helicobacter pylori activities. World J Gastroenterol 20:8971–8978. https://doi.org/10.3748/wjg.v20.i27.8971Turek C, Stintzing FC (2013) Stability of essential oils: a review. Compr Rev Food Sci Food Saf 12:40–53. https://doi.org/10.1111/1541-4337.12006Vesga F-J, Moreno Y, Ferrús MA et al (2018) Detection of Helicobacter pylori in drinking water treatment plants in Bogotá, Colombia, using cultural and molecular techniques. Int J Hyg Environ Health 221:595–601. https://doi.org/10.1016/J.IJHEH.2018.04.010Villalonga R, Díez P, Sánchez A et al (2013) Enzyme-controlled sensing-actuating nanomachine based on Janus Au-mesoporous silica nanoparticles. Chem Eur J 19:7889–7894. https://doi.org/10.1002/chem.201300723Wang Y-K, Kuo F-C, Liu C-J et al (2015) Diagnosis of Helicobacter pylori infection: current options and developments. World J Gastroenterol 21:11221–11235. https://doi.org/10.3748/wjg.v21.i40.11221Wolf VG, Bonacorsi C, Raddi MSG et al (2017) Octyl gallate, a food additive with potential beneficial properties to treat Helicobacter pylori infection. Food Funct 8:2500–2511. https://doi.org/10.1039/C7FO00707

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

[EN] This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content of different minced meat types. Most consumers would not detect fat variations between +/- 2 g fat/100 g. The word association task evidenced different perceptions of minced meat according to both meat types (beef-pork or chicken-turkey) and packaging (on trays, bulk). The colour and appearance of the products were very important for consumers, who did not attach much importance to the presence of additives. Unpackaged beef-pork meat was perceived as more natural, but fattier and less healthy. Chicken-turkey meat was associated with health and low-fat, but also with dislike. This study provides relevant information to develop or reformulate new meat products.Cardona, M.; Gorriz, A.; Barat Baviera, JM.; Fernández Segovia, I. (2020). Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. Meat Science. 166:1-9. https://doi.org/10.1016/j.meatsci.2020.108138S19166Alonso, J. C., Arboleda, A. M., Rivera-Triviño, A. F., Mora, D. Y., Tarazona, R., & Ordoñez-Morales, P. J. (2017). Técnicas de investigación cualitativa de mercados aplicadas al consumidor de fruta en fresco. Estudios Gerenciales, 33(145), 412-420. doi:10.1016/j.estger.2017.10.003Anders, S., & Mőser, A. (2010). Consumer Choice and Health: The Importance of Health Attributes for Retail Meat Demand in Canada. Canadian Journal of Agricultural Economics/Revue canadienne d’agroeconomie, 58(2), 249-271. doi:10.1111/j.1744-7976.2010.01183.xDa Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. de P., Moraes, L. E. da S., & Minim, L. A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Preference, 36, 161-168. doi:10.1016/j.foodqual.2014.04.008De Andrade, J. C., de Aguiar Sobral, L., Ares, G., & Deliza, R. (2016). Understanding consumers’ perception of lamb meat using free word association. Meat Science, 117, 68-74. doi:10.1016/j.meatsci.2016.02.039Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21(8), 930-937. doi:10.1016/j.foodqual.2010.03.006Ares, G., Giménez, A., & Gámbaro, A. (2008). Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering. Food Quality and Preference, 19(7), 636-643. doi:10.1016/j.foodqual.2008.05.005Banović, M., Chrysochou, P., Grunert, K. G., Rosa, P. J., & Gamito, P. (2016). The effect of fat content on visual attention and choice of red meat and differences across gender. Food Quality and Preference, 52, 42-51. doi:10.1016/j.foodqual.2016.03.017Esmerino, E. A., Ferraz, J. P., Filho, E. R. T., Pinto, L. P. F., Freitas, M. Q., Cruz, A. G., & Bolini, H. M. A. (2017). Consumers’ perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. Journal of Dairy Science, 100(11), 8849-8860. doi:10.3168/jds.2016-12533Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2005). Meat Products as Functional Foods: A Review. Journal of Food Science, 70(2), R37-R43. doi:10.1111/j.1365-2621.2005.tb07110.xFont-i-Furnols, M., & Guerrero, L. (2014). Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science, 98(3), 361-371. doi:10.1016/j.meatsci.2014.06.025Frank, D., Ball, A., Hughes, J., Krishnamurthy, R., Piyasiri, U., Stark, J., … Warner, R. (2016). Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed. Journal of Agricultural and Food Chemistry, 64(21), 4299-4311. doi:10.1021/acs.jafc.6b00160Guadalupe, G. A., Lerma-García, M. J., Fuentes, A., Barat, J. M., Bas, M. del C., & Fernández-Segovia, I. (2019). Presence of palm oil in foodstuffs: consumers’ perception. British Food Journal, 121(9), 2148-2162. doi:10.1108/bfj-09-2018-0608Guerrero, L., Claret, A., Verbeke, W., Enderli, G., Zakowska-Biemans, S., Vanhonacker, F., … Hersleth, M. (2010). Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21(2), 225-233. doi:10.1016/j.foodqual.2009.06.003Koistinen, L., Pouta, E., Heikkilä, J., Forsman-Hugg, S., Kotro, J., Mäkelä, J., & Niva, M. (2013). The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat. Food Quality and Preference, 29(2), 126-136. doi:10.1016/j.foodqual.2013.03.007Loebnitz, N., & Grunert, K. G. (2018). Impact of self-health awareness and perceived product benefits on purchase intentions for hedonic and utilitarian foods with nutrition claims. Food Quality and Preference, 64, 221-231. doi:10.1016/j.foodqual.2017.09.005Masson, M., Delarue, J., Bouillot, S., Sieffermann, J.-M., & Blumenthal, D. (2016). Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups. Food Quality and Preference, 47, 156-165. doi:10.1016/j.foodqual.2015.01.003Peterson, E. B., Van Eenoo, E., McGuirk, A., & Preckel, P. V. (2001). Perceptions of fat content in meat products. Agribusiness, 17(4), 437-453. doi:10.1002/agr.1028Pontual, I., Amaral, G. V., Esmerino, E. A., Pimentel, T. C., Freitas, M. Q., Fukuda, R. K., … Cruz, A. G. (2017). Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. Food Research International, 94, 1-5. doi:10.1016/j.foodres.2017.01.018Da Rosa, P. P., Ávila, B. P., Costa, P. T., Fluck, A. C., Scheibler, R. B., Ferreira, O. G. L., & Gularte, M. A. (2019). Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods. Meat Science, 152, 81-87. doi:10.1016/j.meatsci.2019.02.011Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., … Spinelli, S. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference, 73, 25-37. doi:10.1016/j.foodqual.2018.11.017Shafie, F. A., & Rennie, D. (2012). Consumer Perceptions Towards Organic Food. Procedia - Social and Behavioral Sciences, 49, 360-367. doi:10.1016/j.sbspro.2012.07.034Shan, L. C., De Brún, A., Henchion, M., Li, C., Murrin, C., Wall, P. G., & Monahan, F. J. (2017). Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study. Meat Science, 131, 82-89. doi:10.1016/j.meatsci.2017.04.239ROININEN, K., LÄHTEENMÄKI, L., & TUORILA, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods. Appetite, 33(1), 71-88. doi:10.1006/appe.1999.0232Webb, E. C., & O’Neill, H. A. (2008). The animal fat paradox and meat quality. Meat Science, 80(1), 28-36. doi:10.1016/j.meatsci.2008.05.02

Relevant essential oil components: a minireview on increasing applications and potential toxicity

[EN] Phenolic compounds carvacrol, thymol, eugenol, and vanillin are four of the most thoroughly investigated essential oil components given their relevant biological properties. These compounds are generally considered safe for consumption and have been used in a wide range of food and non-food applications. Significant biological properties, including antimicrobial, antioxidant, analgesic, anti-inflammatory, anti-mutagenic, or anti-carcinogenic activity, have been described for these components. They are versatile molecules with wide-ranging potential applications whose use may substantially increase in forthcoming years. However, some in vitro and in vivo studies, and several case reports, have indicated that carvacrol, thymol, and eugenol may have potential toxicological effects. Oxidative stress has been described as the main mechanism underlying their cytotoxic behavior, and mutagenic and genotoxic effects have been occasionally observed. In vivo studies show adverse effects after acute and prolonged carvacrol and thymol exposure in mice, rats, and rabbits, and eugenol has caused pulmonary and renal damage in exposed frogs. In humans, exposure to these three compounds may cause different adverse reactions, including skin irritation, inflammation, ulcer formation, dermatitis, or slow healing. Toxicological vanillin effects have been less reported, although reduced cell viability after exposure to high concentrations has been described. In this context, the possible risks deriving from increased exposure to these components for human health and the environment should be thoroughly revised.The present work was financially supported by the Spanish Government (Project RTI2018-101599-B-C21 (MCUI/AEI/FEDER, EU)), and by a predoctoral program Valithornd (ACIF/2016/139) through the Generalitat Valenciana.Fuentes López, C.; Fuentes López, A.; Barat Baviera, JM.; Ruiz, MJ. (2021). Relevant essential oil components: a minireview on increasing applications and potential toxicity. Toxicology Mechanisms and Methods. 31(8):559-565. https://doi.org/10.1080/15376516.2021.1940408S55956531

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smokeflavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031S222921